Well it looks like those dead leaves are now wet from the rain and are lying in the mud. Hooray! Warmer air has moved in and it's gross! This day is not the best for posting this recipe due to the warmth of the weather out. However, for those upcoming cold days when you just want to be comforted with the warmth of a creamy, hearty meal... This next recipe in the Cooking with TAY: Orange Food madness is just for you.

It's a recipe I did not find on the interwebs. Not this time! It was passed down from generation to generation... in my friend's family. I think. Then it was passed on to me! And now, I will pass it on to TAY. I did not get permission to do this. Swan, should I have gotten permission? Will our friend destroy me?! You know I am scared of her...

Remove chicken, stir in sour cream. Put chicken back in. Heat thoroughly but do not let come to boil.

Sometimes I'm amazed I eat this with the vast number of onions required for this dish. The good thing is, they melt down.

No sour cream in here yet. I'm just throwing pictures in to confuse you.

Dumplings

3 eggs

1 tsp salt

3/4 cup water

3 1/4 cups sifted all purpose flour

Your Preparation Instructions

Combine ingredients in bowl and beat until smooth (but no bubbles)

In a 4 quart bowl, add 2 quarts of water, 2 tsp of salt and boil. While the water is boiling, take a teaspoon and scoop the dough, (about 1/4 of dough on the teaspoon at a time), drop dough in the boiling water until those cute, little dumplings float to top.